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    Home » Meatless Recipes

    Sweet Potato and Baby Spinach Frittata

    LAST UPDATED: January 19, 2020 PUBLISHED: January 19, 2020 By Pam Greer 23 Comments As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Jump to Video Print Recipe

    Looking for an on the table in 35 minutes vegetarian dinner?  Then you are going to love this Sweet Potato and Baby Spinach Frittata.  Sweet potatoes, tangy goat cheese and baby spinach are perfect together in this start on the stove, finish in the oven vegetarian frittata!

    Plate with a side view of a frittata dripping with hot sauce.

     

    What is a Frittata?

    If you don't know what a frittata is, then let me introduce you to your new best friend!  It's sort of an Italian omelet, kind of like a crustless quiche. 

    Unlike an omelet the ingredients are mixed in with the eggs instead of used as a filling.  They are typically made in an oven safe skillet because they are started on the stove and finished in the oven.

    Every single time I make one, I think, "Why don't we have these more often?"  They are so simple and perfect.  

    Now that eggs are no longer bad for you (don't you love science and all it's research?) - I am ready to add more egg recipes to our menus!

    Ingredients for making a sweet potato and baby spinach frittata.

    Ingredients for This Easy Sweet Potato Frittata Recipe

    • Green onions.
    • Baby Spinach - use organic if possible as spinach is one of the dirty dozen! 
    • Cumin - ground.
    • Thyme - fresh if you have it, otherwise dried. 
    • Sweet Potatoes - there is some disagreement about whether you need to buy organic or not.  Some sites say that regular potatoes definitely need to be organic, but sweet potatoes are okay.  Some say that sweet potatoes should be organic.  So, it's up to you, I buy organic when they are on sale because they keep in our basement for a long time.
    • Goat Cheese.
    • Olive Oil - extra virgin cold pressed if possible.
    • Milk - I used whole you can use low fat milk if you'd like.
    • Eggs - I buy pasture raised eggs, but any eggs will work. 

    Photo collage showing the first two steps for making the frittata - whisking the eggs and dicing the sweet potatoes and green onions.

    Steps for Making this Easy Vegetarian Dinner

    Begin by preheating the oven to 425.  You are going to start the frittata on the stove and finish it in the oven.  

    Whisk together the eggs, milk, salt and pepper in a large bowl.

    Peel and finely dice the sweet potatoes.  You want about ¼ inch dice.  This ensures that the sweet potatoes will cook through and be sweet and creamy and slightly crisp and golden.   Finely slice the green onions.

    Photo collage showing sweet potatoes being sauteed in a cast iron skillet with a wooden spoon.

    Heat the oil over medium heat in an oven proof skillet (cast iron is perfect for this.)   Add the sweet potatoes and stir them to coat.  

    Sprinkle them with the cumin, salt, and thyme. 

    Cooking stirring them every so often until they are tender and getting browned - about 10 minutes.

    Sprinkle the green onions on the top. 

    Photo collage showing spinach and eggs added to a frittata in a cast iron skillet.

    Sprinkle the spinach leaves on top.  To help them wilt, place a lid over the skillet for about a minute.

    Turn the heat to low and give the eggs a quick whisk before pouring them over the top.

    Photo collage showing frittata with goat cheese before and after cooking.

    Break the goat cheese up with your fingers and crumble it over the top evenly spacing it out, so you can get some yummy cheese in every bite.

    Cook on the stove for a couple of minutes or until the sides are starting to look a little set. 

    Place the pan in the oven and bake for 10-12 minutes or until the center is just set.  

    If you want it a little more browned (which isn't really as important with goat cheese as it is with cheeses that brown really well - like mozzarella.)

    Slice of sweet potato frittata with cilantro and hot sauce drizzled on top.

    Serve drizzled with hot sauce and topped with minced cilantro! 

    They are so easy to make.  You can cook them all on the stove, all in the oven, or use a combination of stove to oven (my favorite.)

    Great use for Leftover Vegetables!

    With the stove to oven method, you start out precooking your vegetables on the stove.  This is also the perfect time to use up some leftover roasted vegetables.  I make it a habit to make more roasted vegetables than I need and using the leftovers in a frittata.  These Roasted Root Vegetables, Roasted Summer Vegetables or Roasted Mini Peppers would all be excellent! 

    Not just leftover vegetables, frittatas are a great way to use up any odds and ends in your refrigerator.  They are great way to use up cheese that you have hanging around from other recipes or leftover meats or fish.  Leftover cooked salmon is so good in a frittata.

    Even though I rarely use a specific recipe when making one since I am usually using leftovers, I found the perfect baby spinach and sweet potato recipe in The Sprouted Kitchen Cookbook. 

    More Delicious Frittata Recipes:

    How about Cheesy Baked Provolone with Sausage - one of our favorites! 

    Swiss Chard and Eggs go so good together! 

    You can even make them in the Instant Pot.

    Chorizo and Potatoes make a hearty and delicious dinner!

    If you make this I would love it if you would comment and leave a rating!

    You can also follow me and tag me on Pinterest | Instagram | Facebook

    Sweet Potato Frittata
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    5 from 58 votes

    Sweet Potato and Baby Spinach Frittata

    You're going to love going meatless with this Sweet Potato and Baby Spinach Frittata 
    Course Main Course
    Cuisine Italian
    Prep Time 15 minutes minutes
    Cook Time 20 minutes minutes
    Total Time 35 minutes minutes
    Servings 4
    Calories 288kcal

    Ingredients

    • 8 eggs
    • ½ cup whole milk
    • salt and fresh ground black pepper
    • 2 sweet potatoes small
    • 1 tablespoon coconut or olive oil
    • 1 teaspoon ground cumin
    • 1 tablespoon fresh thyme leaves
    • 2 green onions thinly sliced
    • 2 cups baby spinach
    • ⅓ cup herbed goat cheese I just used plain
    • chopped fresh cilantro for garnish
    • hot sauce for serving

    Instructions

    • Preheat the oven to 425.
    • In a large bowl whisk the eggs, add the milk, a pinch of salt,½ teaspoon of pepper and whisk again.
    • Peel the sweet potatoes and cut them in ¼ inch dice. Heat the oil in a 10-12 inch saute pan (I used my cast iron skillet). Add the potatoes and stir to coat. Sprinkle with the cumin, ½ teaspoon salt and the thyme and stir again. Cook the potatoes stirring occasionally until tender and browned - about 10 minutes. Sprinkle the green onions on the top and then the spinach.
    • Let the spinach wilt for about a minute, using a lid to help. Turn the heat to low, whisk the eggs again and pour over the top. Crumble the goat cheese over the top. Place the pan in the oven and bake for 10-12 minutes or until just set.
    • Remove the frittata and let it rest for a couple of minutes before slicing. Sprinkle with more pepper, garnish with cilantro and serve with hot sauce on the side.

    Notes

    You can use leftover roasted or cooked vegetables in place of the sweet potatoes.  You want roughly about 3 cups.  Just heat them through with the olive oil.
    1 tablespoon of fresh thyme equals 1 teaspoon dried thyme.

    Video

    Nutrition

    Calories: 288kcal | Carbohydrates: 16g | Protein: 17g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 339mg | Sodium: 256mg | Potassium: 491mg | Fiber: 2g | Sugar: 4g | Vitamin A: 11490IU | Vitamin C: 9.7mg | Calcium: 156mg | Iron: 3.1mg

    Bright yellow and green frittata in a cast iron skillet on a rustic blue background.

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    Reader Interactions

    Comments

    1. Lynne says

      April 16, 2020 at 11:02 pm

      Very nice! I used a combo of Italian cheeses instead of the goat cheese as it was what I had on hand. Spices were very nice and it came out very tender. My husband and I both liked it!

      Reply
      • Pam Greer says

        April 17, 2020 at 2:07 pm

        Yay! So glad you liked it!

        Reply
    2. Christa says

      January 19, 2020 at 5:48 pm

      5 stars
      Yum! I think this would be a good healthy breakfast to make ahead and then just reheat slices each weekday morning. I'm SO not a morning person!

      Reply
    3. Erica Schwarz says

      January 19, 2020 at 5:44 pm

      5 stars
      So yummy! I'm on the fence with goat cheese - sometime I like it sometimes I don't. I love it in this recipe with the sweet potato. Another add for our vegetarian dinner rotation!

      Reply
    4. Comedy Plus says

      October 23, 2018 at 4:28 pm

      5 stars
      Yummy. I love meat free meals. Hubby and I would enjoy any and all of these dishes.

      Have a fabulous day. ♥

      Reply
      • Pam Greer says

        October 23, 2018 at 7:51 pm

        You would, it's so good!

        Reply
    5. Emilie says

      February 10, 2018 at 6:48 pm

      5 stars
      I love frittata but I've never tried one with sweet potato in it before. Sounds like a delicious combination!

      Reply
      • Pam Greer says

        February 10, 2018 at 7:22 pm

        It is!

        Reply
    6. Deanna says

      February 10, 2018 at 1:25 pm

      5 stars
      I love the flavors you got going on in this frittata! WOW!! Looks amazing!

      Reply
    7. Sandra Shaffer says

      February 10, 2018 at 12:43 pm

      5 stars
      You are right! Why don't we make frittata more often? Perfect for brunch and packs up perfect for take out lunch. Love all the delicious flavors you combined. Sweet potatoes are my favorite!

      Reply
    8. April J Harris says

      October 17, 2016 at 9:29 am

      I'm always looking for new ways to use sweet potatoes, Pam, and this recipe looks seriously delicious! Love how wholesome it is as well. Featured on our Hearth and Soul Facebook page. Thank you for sharing it!

      Reply
    9. Miz Helen says

      October 11, 2016 at 2:07 pm

      Thanks so much for sharing this delicious Sweet Potato and Baby Spinach Frittata with us, I just love Sweet Potatoes. Hope you will come back to see us at Full Plate Thursday real soon and have a great week!
      Miz Helen

      Reply
    10. Julie @ Running in a Skirt says

      October 06, 2016 at 7:39 am

      Frittatas are quite lovely!!! Yours looks perfect.

      Reply
    11. Tina Culbertson says

      October 05, 2016 at 1:59 pm

      I just printed the recipe, it definitely needs to be a dinner in our house next week.

      Reply
    12. Ann says

      October 04, 2016 at 10:52 pm

      I'm the only one in my house who likes frittata.

      Reply
    13. Christine says

      October 09, 2015 at 12:33 pm

      I couldn't be happier that eggs are finally being embraced. I love them so. Thanks for sharing this at #SaucySaturdays.

      Reply
    14. Ann says

      October 02, 2015 at 9:27 pm

      Delicious! A couple of nights ago I made a roasted sweet potato, asparagus and feta tart with the first Australian asparagus of the season. Served it with a fresh salad. Very tasty indeed.

      Reply
      • Pam Greer says

        October 03, 2015 at 8:12 pm

        Oh, I miss asparagus! My favorite part of spring!

        Reply
    15. Cheryl says

      October 02, 2015 at 6:07 pm

      This is a keeper Pam. My son is gluten and dairy free.. I see this on the Christmas brunch table, although I will be making it before that.
      Happy Weekend my friend.

      Reply
    16. Amy @Very Culinary says

      October 02, 2015 at 4:27 pm

      Oh yes. A thousand times, yes to this. YUM.

      Reply
    17. Michelle @ A Dish of Daily Life says

      October 02, 2015 at 11:53 am

      This looks so delicious! I also like frittatas and they're really so versatile, you can eat them any time of day! I never use sweet potato in mine though...I'm going to have to try this combination!

      Reply
    18. Stephanie | The Foodie and The Fix says

      October 02, 2015 at 7:58 am

      This looks delicious! Sweet potatoes, eggs and goat cheese? Yes, please!

      Reply
    19. Liz @ I Heart Vegetables says

      October 02, 2015 at 7:19 am

      Yum! I love the idea of goat cheese and sweet potato!

      Reply
    5 from 58 votes (52 ratings without comment)

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